Delicious sourdough blueberry lemon scones on a rustic table

Best Sourdough Blueberry Lemon Scones

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why make this recipe

These Best Sourdough Blueberry Lemon Scones are a delightful way to use sourdough discard. The combination of fresh blueberries and bright lemon zest creates a delicious flavor that is perfect for breakfast or a snack. Plus, using sourdough gives the scones a unique texture that makes them tender and flaky. They are quick to make and can be enjoyed fresh from the oven or saved for later.

how to make Best Sourdough Blueberry Lemon Scones

Ingredients:

  • 1/2 Cup (113 g) Unsalted Butter
  • 1/2 Cup (150 g) Sourdough Discard
  • 1/2 Cup (75 g) Heavy Cream
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 2 Cups (250 g) All-Purpose Flour
  • 1/3 Cup (66 g) Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup (170 g) Fresh or Frozen Blueberries
  • Zest of one lemon
  • 1 1/4 Cup (162 g) Powdered Sugar
  • 2-3 Tbsp (30-45 mL) Fresh Lemon Juice

Directions:

  1. Grate the butter and freeze it.
  2. In a bowl, mix the sourdough discard, heavy cream, egg, and vanilla extract, then refrigerate.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the grated butter and mix until the size of peas. Stir in the blueberries and lemon zest.
  4. Pour the wet mixture over the dry ingredients and mix until mostly moistened. If the butter melts, freeze the dough for 10 minutes.
  5. Turn the dough onto a floured surface, knead gently, and shape it into an 8-inch circle. Cut into 8 wedges.
  6. Freeze the scones for 20 minutes and preheat the oven to 400°F (204°C).
  7. Place the scones on a baking sheet, brush with heavy cream, and sprinkle with sugar. Bake for 20-25 minutes or until golden.
  8. Let sit for 10 minutes. For an optional glaze, combine the powdered sugar with lemon juice and drizzle it over the scones.

how to serve Best Sourdough Blueberry Lemon Scones

These scones are best served warm. You can enjoy them plain or with a bit of butter. They also pair well with jam or a light spread of cream cheese. Adding a cup of tea or coffee makes for a cozy breakfast or afternoon treat.

how to store Best Sourdough Blueberry Lemon Scones

Store leftover scones in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a freezer bag for up to 2 months. To reheat, simply warm them in the oven for a few minutes.

tips to make Best Sourdough Blueberry Lemon Scones

  • Make sure the butter is very cold before using it for the best texture.
  • If you use frozen blueberries, do not thaw them before adding to the dough; this helps prevent the dough from turning blue.
  • Knead the dough as little as possible to keep the scones tender.

variation

You can add different fruits like raspberries or blackberries for a fruity twist. For a richer flavor, consider adding white chocolate chips or chopped nuts.

FAQs

Can I use yogurt instead of sourdough discard?
Yes, you can substitute yogurt for the sourdough discard, though the flavor will be slightly different.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough and shape it into wedges, then freeze it. Bake them fresh when you’re ready to enjoy.

What can I do if my scones are too dry?
If your dough feels too dry, you can add a tablespoon of heavy cream at a time until the desired consistency is reached.

Sourdough Blueberry Lemon Scones

These delightful scones use sourdough discard, fresh blueberries, and bright lemon zest to create a tender, flaky texture, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the scone dough
  • 1/2 Cup Unsalted Butter Grated and very cold
  • 1/2 Cup Sourdough Discard
  • 1/2 Cup Heavy Cream Plus additional for brushing
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 1/3 Cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Cup Fresh or Frozen Blueberries Do not thaw if using frozen
  • Zest of one lemon
For the glaze (optional)
  • 1 1/4 Cup Powdered Sugar
  • 2-3 Tbsp Fresh Lemon Juice

Method
 

Preparation
  1. Grate the butter and freeze it.
  2. In a bowl, mix the sourdough discard, heavy cream, egg, and vanilla extract, then refrigerate.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt. Add the grated butter and mix until the size of peas.
  4. Stir in the blueberries and lemon zest.
Combine and Shape
  1. Pour the wet mixture over the dry ingredients and mix until mostly moistened. If the butter melts, freeze the dough for 10 minutes.
  2. Turn the dough onto a floured surface, knead gently, and shape it into an 8-inch circle. Cut into 8 wedges.
Baking
  1. Freeze the scones for 20 minutes and preheat the oven to 400°F (204°C).
  2. Place the scones on a baking sheet, brush with heavy cream, and sprinkle with sugar.
  3. Bake for 20-25 minutes or until golden.
  4. Let sit for 10 minutes before serving.
  5. For the optional glaze, combine the powdered sugar with lemon juice and drizzle it over the scones.

Notes

Store leftover scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag for up to 2 months. Reheat in the oven for a few minutes before serving.